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    Middle Eastern meatballs

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    Middle Eastern meatballs

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    2 preserved lemons, from a jar
    2 tsp oil
    420g pack 12 essential Waitrose British Pork Meatballs
    1 onion, finely chopped
    2 cloves garlic, crushed
    150ml chicken stock
    75g essential Waitrose Reduced Fat British Crème Fraîche
    1 tsp ground cumin
    ½ x 100g bag watercress, large stalks removed


    1. Halve the preserved lemons, scoop out the pulp and discard. Dice the skins. Heat the oil in a frying pan, then fry the meatballs for about 10 minutes, or until deep golden, shaking the pan frequently. Add the onion and garlic, and fry for a further 2 minutes.

    2. Stir in the stock, crème fraîche and cumin, and cook gently for 5 minutes until the sauce has slightly thickened and the meatballs are cooked through with no pink meat. Stir in the preserved lemons and scatter the watercress on top. Use a spoon to briefly stir the watercress into the sauce until wilted but not completely limp. Serve with brown rice, couscous, or penne pasta.

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